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peanut butter banana muffins

peanut butter banana muffins

These delightful peanut butter banana muffins are moist, nutritious, and quick to make. Perfect for breakfast or a snack, they offer a delicious blend of flavors that everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 muffin tin
  • 2 mixing bowls one for wet ingredients, one for dry ingredients
  • 1 whisk
  • 1 set measuring cups and spoons
  • 1 spatula
  • 1 fork for mashing bananas
  • 1 toothpick for checking doneness

Ingredients
  

  • 3 pcs ripe bananas, mashed
  • 1 cup creamy peanut butter
  • ½ cup granulated sugar
  • 2 pcs eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, optional
  • ½ cup chopped walnuts or chocolate chips, optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the muffin tin or line it with muffin liners.
  • In a mixing bowl, mash the ripe bananas with a fork until smooth.
  • Add the creamy peanut butter, granulated sugar, eggs, and vanilla extract to the bowl. Mix well using a whisk until all the ingredients are fully combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  • If desired, fold in the chopped walnuts or chocolate chips for added flavor and texture.
  • Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
They freeze well; simply wrap them individually and store them in a freezer-safe bag for up to 3 months.
For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour.